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Butternut Squash Casserole

Full recipe at wellplated.com

  • 2 tablespoons extra virgin olive oil (divided)
  • 1 large (3 1/2 pound) butternut squash (peeled, seeded, and diced into 3/4-inch cubes, divided (about 9 1/2 cups))
  • 2 teaspoons minced fresh thyme (divided (rosemary works as well))
  • 2 cloves minced garlic (divided (about 2 tablespoons))
  • 1/2 teaspoon kosher salt (divided)
  • 1/4 teaspoon black pepper (divided)
  • 12 ounces kale* (tough stems removed and chopped or torn into bite-sized pieces, divided (I used curly kale))
  • 1 medium yellow onion (thinly sliced, divided)
  • 1 cup low sodium vegetable stock or chicken stock (divided)
  • 1 cup fresh breadcrumbs** (or 3/4 cup panko breadcrumbs)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons melted unsalted butter

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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